Put all your filling ingredients in individual little bowls to make assembly easier. *Place Nori sheet on plastic covered bamboo roller, put approx. 3/4 cup rice, (if not sticky enough add a dab of vinegar) spread rice evenly over sheet pressing down leaving about an inch at end with no rice. Place your fillings in a row about an inch in from end and use your bamboo roll to assist you in rolling it up. This takes some practice, I'm still learning myself. When you get to the end, dab a bit of water on end of nori sheet and seal together. Let sit in refrigerator for 10 minutes for rice to soften the nori sheet before slicing. Dip sharp knive in water before cutting. After slicing, you can dip them in sesame seeds if you like for a pretty presentation. Refrigerate for 20 min prior to serving.I enjoy them topped with the pickled ginger, and roasted sesame seeds. You can then dip them into some soy sauce, wasabi, or your favorite Asian sauce.

*Now, if you want to really speed things up, I would recommend you purchase the Easy Sushi roller.. I will put a link below. You just open it up, put your nori sheet in, your fillings, close the lid, pull the bar and it rolls it up perfectly. Here is a pic of the ones I rolled up with that in just seconds.